Cornbread Casserole

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0% would make this recipe again

Submitted by Jennifer Dickie, Renal Dietitian, Alberta Health Services, Medicine Hat Regional Hospital (AB)

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Ingredients

8.9 oz frozen vegetable mix
1 yellow or red sweet peppers, or green, diced 7.1 oz
1 tbsp canola oil 0.5 fl.oz
1 lb ground turkey, or beef
1 onions, finely chopped 7.1 oz
1 cup chicken broth, low-sodium, or beef 8.7 fl.oz
2 tbsp white flour (all purpose) 0.6 oz
1/8 tsp ground pepper 0.1 oz
1/2 cup cornmeal (polenta) 2.4 oz
1/2 cup white flour (all purpose) 2.4 oz
2 tbsp sugar 0.9 oz
2 tsp baking powder 0.2 oz
2 tbsp canola oil 1 fl.oz
1 eggs size large
1/2 cup milk, partly skimmed, 1 % 4.2 fl.oz

Method

  1. Preheat oven to 350°F (180°C).
  2. Heat a nonstick skillet to medium high heat, add 1 tablespoon canola oil. Fry onion and peppers until tender and onions are opaque. Add meat (turkey or beef). Brown meat until no longer pink.
  3. Add frozen mixed vegetables into meat mixture and reduce heat to low.
  4. Combine flour and broth and wisk until no lumps are showing.
  5. Add broth mixture, black pepper and chili powder to skillet.
    6. Bring to a boil stirring constantly until thickened.
  6. Spray an 8" x 8" pan with non-stick spray and pour in meat mixture.
  7. Prepare the cornbread topping by combining the dry ingredients from the topping list in a bowl, add the liquid ingredients and mix just until blended. Spread evenly over meat mixture.
  8. Bake for 30 minutes. Topping should be brown.

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal

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